Name: Mint Chocolate Chip Ice Cream Sandwiches
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Ingredients: For the cookies:; 1 cup almond flour; 1/4 cup cocoa powder; 1/4 cup maple syrup; 1/4 cup almond butter; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon vanilla extract; For the mint chip ice cream:; 3 ripe bananas, frozen; 1/4 cup coconut cream; 1/4 teaspoon peppermint extract; 1/4 cup mini dairy-free chocolate chips; Optional: a few spinach leaves (for natural green color)

I crafted homemade mint chocolate chip ice cream sandwiches featuring chewy chocolate cookies sandwiching creamy mint‑chocolate chip ice cream. They’re delightfully refreshing, customizable, and perfect for warm days.

Mint Chocolate Chip Ice Cream Sandwiches

Why You’ll Love This Recipe

I love how the deep-chocolate cookies balance the cool, minty filling—I always feel like every bite is a perfect contrast of rich and refreshing. The recipe can easily be made vegan, gluten‑free, or tailored to dietary preferences while still retaining that indulgent, nostalgic flavor. Making them feels so rewarding, and they’re always a hit at gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For cookies:

cocoa or chocolate cookie dough base
cocoa powder
flour (regular or gluten‑free blend)
baking soda/powder
salt
oil or vegan butter
sweetener (sugar or coconut sugar)

For mint chocolate chip filling:

mint extract or peppermint flavor
non‑dairy milk or cream (or heavy cream)
chocolate chips or chunks
optional green food coloring

Optional extras: mini chocolate chips around edges, chopped dark or white chocolate chunks

directions

I prepare chewy chocolate cookies—mixing dry ingredients (flour, cocoa, leavener, salt) and wet ingredients (butter or oil, sugar), then stir into dough and scoop onto baking sheets.
I bake them at around 325–350 °F until set and slightly chewy, then cool completely.
Meanwhile, I whip up the mint chocolate chip ice cream filling: I whisk cream or non‑dairy milk, mint extract, sugar, and chocolate chips, optionally adding a drop of green food coloring.
Once cookies are cool and filling is ready, I sandwich a generous scoop of filling between two cookies, gently pressing together.
For a fancier look, I roll the edges in extra mini chocolate chips.
I wrap each sandwich and freeze them for several hours or overnight to firm up. Once set, I slice and serve chilled.

Servings and timing

The recipe makes about 6–8 sandwiches, depending on cookie size. It takes 20 minutes prep, 15 minutes baking, and then 6+ hours chilling or freezing—so total time with chill is roughly 6½ to 7 hours.

Variations

I swap to gluten‑free flour and vegan butter to make these vegan and gluten‑free.
I sometimes mash in fresh mint leaves or use peppermint oil for a sharper mint flavor.
I roll sandwiches in chopped nuts, shredded coconut, or cereal like crispy rice for added texture.
I substitute coconut‑milk‑based ice cream for dairy for a dairy‑free option.
I add crushed cookies (like Oreos) inside for a cookie‑crunch version.

storage/reheating

I store sandwiches in the freezer in an airtight container or individually wrapped for up to 1 month. When I’m ready to eat, I let them thaw in the fridge or at room temperature for about 10 minutes for easier biting. I don’t reheat them—they’re best served chilled or slightly softened.

FAQs

What cookie type works best for the sandwich?

I prefer chewy chocolate cookies—dense enough to stay firm when frozen but soft enough to bite through easily when chilled.

Can I make the filling without dairy?

Yes—I often use coconut cream or another plant‑based cream along with vegan chocolate chips to keep it dairy‑free.

Do I need food coloring to get the mint green color?

No—not necessary! I usually skip it and let the natural color shine—it still tastes just as minty.

How minty should it be?

I find a teaspoon of mint extract gives a nice balanced flavor, but I sometimes bump it to 1½ tsp for a bolder kick.

Can I make these ahead for a party?

Absolutely—I assemble and freeze them in advance. They store beautifully and are easy to serve straight from the freezer after a brief thaw.

Conclusion

I love making these mint chocolate chip ice cream sandwiches because they feel like homemade magic—rich chocolate cookies paired with cool minty ice cream all in one indulgent no‑fork dessert. Whether I’m adapting for dietary preferences or experimenting with add‑ins, they’re my go‑to treat for summer or anytime I need something refreshing. Let me know if you’d like help making them gluten‑free, lower sugar, or allergy‑friendly!